Though I simply do not and will not ever understand the whole PSL phenomenon (that’s Starbucks’ Pumpkin Spice Latte, of course—it even has its own Twitter account, @TheRealPSL, with 91,000 followers and counting), who can argue with pumpkin and spice? Last year, I made my Thanksgiving pumpkin pie with garam masala, and vowed I would never do anything different. This year, though, I decided to do away with crust and just make a decadent pie filling that we could eat with a spoon—in other words, a flan, with pumpkin—and spiced it with chai. It worked. I’m always looking for ways to limit my dairy intake, so I made it mostly with light coconut milk, and then ramped up the coconut flavor with a splash of Malibu rum in the whipped cream topping. (Note: Malibu-rum-spiked whipped cream is also really, really good on key lime pie.) You can make the flan nondairy by using all coconut milk and topping it with a dollop of whipped coconut cream. The chai is like pumpkin pie spice with extra oomph—the combination just works.